Saturday, July 07, 2007

Summer Vinaigrette Salad


5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste


Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.

To serve, mix vegetables with the sauce, put in a salad bowl, and decorate with green onions and (optional) fresh cucumbers.


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